Servings:
6
Servings
6
Servings
Rainbow Lentil Salad
This vibrant Rainbow Lentil Salad is a colorful, nutritious dish that combines tender lentils with crisp vegetables and bright lemon dressing. Rich in fiber and plant-based protein, the salad features chopped roma tomatoes, Persian cucumber, a trio of bell peppers, red onion, and fresh mint. Crumbled feta adds a creamy, tangy finish while lemon zest and juice lift the flavors. Ready in minutes when you use precooked lentils, this recipe works well for light lunches, meal prep, potlucks, and as a hearty side. It’s naturally vegetarian, adaptable to vegan diets with a feta substitute, and keeps well in the refrigerator for several days.
Total:
10 minutes
10 minutes
Equipment
-
Large mixing bowl
-
Chef’s knife
-
Cutting board
-
Measuring cups and spoons
Ingredients
-
3
cups
precooked lentils
(such as canned or pre-steamed) -
2
roma tomatoes
finely chopped -
1
Persian cucumber
finely chopped -
1/2
red onion
finely chopped -
1
red bell pepper
finely chopped -
1
green bell pepper
finely chopped -
1
yellow bell pepper
finely chopped -
1
small bunch fresh mint
stems removed and finely chopped -
1/2
cup
crumbled feta - Zest of two lemons
- Juice of two lemons
-
1/4
cup
extra virgin olive oil -
Salt and pepper
to taste
Garnish:
- Extra crumbled feta and lemon zest
Instructions
-
Rinse and drain the precooked lentils if they are canned. Transfer the lentils to a large mixing bowl and fluff gently with a fork to separate any clumps.
-
Prepare the vegetables: finely chop the roma tomatoes, Persian cucumber, red onion, and all three bell peppers. Aim for uniform, bite-sized pieces so each forkful includes a variety of textures and colors.
-
Make the lemon dressing by combining lemon juice, lemon zest, and extra virgin olive oil in a small bowl. Season with salt and freshly ground black pepper to taste, and whisk until the dressing is emulsified.
-
Add the chopped vegetables and chopped mint to the bowl with lentils. Pour the dressing over the salad and toss gently until everything is evenly coated.
-
Fold in the crumbled feta, reserving a little for garnish. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
-
For best flavor, let the salad rest in the refrigerator for 15–20 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra feta and lemon zest.
Notes
- Use precooked lentils to save time; rinsed canned lentils or pre-steamed lentils work well and reduce prep time significantly.
- Store leftovers in an airtight container in the refrigerator for 2–3 days. The salad may absorb dressing over time; refresh with a squeeze of lemon or a splash of olive oil before serving.
- To make this salad vegan, substitute the crumbled feta with a plant-based feta or omit it entirely and add toasted nuts or seeds for extra texture.
- For added protein, stir in cooked chickpeas, grilled chicken, or diced tofu. If adding warm protein, allow it to cool slightly before tossing so the vegetables remain crisp.
- Swap the mint for fresh parsley or dill for a different herbal profile. Fresh herbs brighten the salad—add them just before serving to retain their flavor and color.
- If you prefer a creamier dressing, whisk in a tablespoon of Greek yogurt or a small spoonful of tahini to the lemon-olive oil mixture.
- This salad is highly adaptable: add roasted vegetables, olives, or a handful of cooked grains such as quinoa to make it heartier.
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